Squacquerone is a white, creamy cheese typical of Romagna and now common throughout Emilia Romagna.
The main ingredient is full fat cow’s milk, which is curdled. The shape is indefinite and adapts to the container, that is why its name comes from “acqua” meaning water and describing its soft, liquid consistency. It weighs between 1 and 3 kg. It is tender, without a rind and tastes of slightly acidulous milk. Due to its flavor and consistency, it is mostly eaten with “piadina romagnola”, a kind of unleavened bread.
It is produced all year round and must be eaten fresh within three days at the most.
It has obtained the DOP (Denomination of Protected origin) on 25th July 2012.
Squacquerone is a fresh cheese produced in the provinces od Forlì, Ravenna, Rimini, Imola, Ferrara and Bologna. It is one of the most typical cheeses of Romagna: it is used as an ingredient in cappelletti (small hat-shaped pasta) and goes perfectly on Piadina.